Cheese and Courgette Mini Loaf
7th July 2020
FAT: 45.78g PRO: 19.19g CHO: 4.73g Kcals: 508
Ingredients
- 10g Fiber Flour from fiberflour.org
- 30g Ground Almonds
- 30g Courgette, raw
- 20g Cheese Mature Cheddar
- 34g Eggs, whole, raw
- 17g Olive oil
- 3g Parmigiano Reggiano fresh
- 2g Psyllium Husk
Instructions
- You will also need a good pinch of dried herbs of your choice. 1/2 teasp Barkat baking powder
- Pre-heat oven 180c/Fan 160c/Gas 5
- Grate the courgette, weigh it then squeeze it in some kitchen paper to remove excess water
- Grate the cheeses.
- Mix together the fiber flour, ground almonds, psyllium, both grated cheeses, herbs & baking powder.
- Beat the oil and egg together
- Add flour mixture then mix in the grated courgette.
- Mix well then place in two greased mini loaf tins 4inchX2.5inch
- Cook for approx 15 mins till firm and golden
- Cool in the tin for a few minutes.
- Can be served warm or cold
- Nice cut & Spread with butter for added fat.
- Batch up and freeze
- Each mini loaf has: FAT: 22.87g PRO: 9.59g CHO: 2.36g
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.